HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Christmas New England Turkey with Giblet Gravy Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Turkey Stock: neck, heart and gizzard from a 12 to 14 pound turkey 6 cups chicken broth 1 medium onion, peeled and halved 3 fresh parsley sprigs 2 bay leaves 3/4 tsp. dried thyme 3/4 tsp. dried sage 6 black peppercorns 2 allspice berries Turkey: 12 to 14 pound turkey, neck, heart and gizzard used in stock 2 medium onions, peeled and chopped 3 stalks celery, chopped 2 medium carrots, peeled and chopped 5 tbsp. vegetable oil, divided 2 3/4 tsp. dried thyme, divided 2 3/4 tsp. dried sage 24 black peppercorns 6 allspice berries 2 bay leaves, crumbled 1/2 tsp. pepper Gravy: 3 cups turkey stock 5 tbsp. all purpose flour Chopped giblets and neck meat from turkey stock Directions For Stock: Combine turkey, neck, heart and gizzard with broth in a large saucepan and heat to a boil. Skim scum off top. Add onion, parsley sprigs, bay leaves, thyme, sage, peppercorns and allspice berries. Reduce heat and simmer 75 minutes. Transfer turkey parts to a medium bowl and cool. Chop heart and gizzard. Remove meat from neck and chop. Add to other meats. Strain stock and skim off fat to equal 3 cups, adding additional broth if necessary. Reserve stock for gravy. For Turkey: Rinse turkey inside and out and pat dry. Mix together onions, celery, carrots, 2 tbsp. oil, 2 tsp. thyme, 2 tsp. sage, peppercorns, allspice berries and bay leaves in a large bowl. Spoon half of vegetable mixture into turkey cavity. Tie or skewer cavity closed. Stir together 3 tbsp. oil, 3/4 tsp. thyme, 3/4 sage and pepper in a small bowl. Rub mixture all over turkey. Place turkey on a rack in a large roasting pan. Arrange remaining vegetable mixture around turkey and pour broth over. Preheat oven to 350 degrees. Roast turkey about 2 hours 30 minutes, basting every 30 minutes, until turkey reaches 165 degrees and juices run clear. Transfer turkey to platter and tent with foil. Let stand 30 minutes. Meanwhile, prepare gravy. For Gravy: Add turkey stock to roasting pan and heat to a boil over 2 burners, scraping bottom. Remove from heat. Transfer 4 tbsp. fat from pan to a small saucepan and stir in flour. Cook 2 minutes, whisking. Strain in juices from roasting pan and whisk until smooth. Simmer until thickened, about 25 minutes, whisking occasionally. Season with salt and pepper. Stir in giblet meat. Carve turkey and serve with pan vegetables and gravy. Serves 8 to 10. Related Recipes •   Turkey Giblet Pan Gravy •   Traditional New England Roast Holiday Turkey •   Quick Hot Turkey Sandwich with Sherry Gravy •   Quick Roasted Turkey Gravy •   Turkey with Sage and Sherry-Cider Gravy •   Herbed Turkey Roast •   Fried Turkey Cutlets •   Killer Turkey Hash •   Cranberry Orange Christmas Turkey •   Roasted Christmas Turkey with Herbed Sausage Corn Bread Stuffing •   Christmas Spiced Tea •   Thanksgiving Turkey Roll •   Big Boy's Chicken Gravy •   Rosemary Lemon Roasted Turkey •   Roast Turkey with Wild Rice-Pecan Stuffing •   Ultimate Turkey Gravy •   Turkey with Molasses Glaze •   Glazed Roast Turkey •   Roasted Turkey with Shallots and Chestnuts •   Butter and Herb Roasted Turkey View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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